Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch

• Published in: International journal of biological macromolecules Vol. 209; no. Pt B; pp. 1676 - 1684
• Main Authors: Xie, Hui, Ying, Ruifeng, Huang, Meigui
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01-06-2022
• Subjects: Amylose - chemistry; Arabinoxylan; Gelatinization; Gels; Molecular Weight; Starch - chemistry; Triticum - chemistry; Viscosity; Water; Wheat starch; Xylans; A; DF; TPA; BG; G; Mw; A/X; XRD; Xylp; Gelatinization; WEAX; Molecular weight; AX; CPMG; SEM; WUAX; Wheat starch; T2; Arabinoxylan
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2022.04.104

The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-AX gels, which further influences the functionality of starch-based products. The properties of wheat starch-AX gels (including rheology, texture, water distribution, microstructure, and degree of crystallinity) were studied. AX with high molecular weight (Mw) significantly decreased the swelling and leached amylose, while increasing the solubility of amylose. The AX with high Mw also clearly reduced the apparent viscosity, elasticity, and viscosity of wheat starch-AX gels. The Mw of AX was positively correlated to the hardness of the gels and negatively correlated to adhesiveness to a certain extent. The spin-spin relaxation time of the gels increased with an increase in Mw, which resulted in more free water. Scanning electron microscopy showed that AX with high Mw clearly reduced the degree of starch gelatinization while forming a fragile gel structure. In summary, AX with high Mw from natural wheat grains can effectively affect wheat starch gelling properties. These results may be useful for the application of natural AXs in wheat starch-based functional foods.